Summer Recipe ~ Cold (or Cool) Dishes

With summer, we like to try our hand at cold(er) dishes - as the weather warms up, cooking over a hot flame is not desired, where, with some earlier day prep, we can prepare cold dishes for lunch or dinner.

Simple Chicken and Sesame Chilled Spaghetti Salad

Ingredients:

Whole Wheat Noodles

Skinless Chicken Breast

Red Cabbage, Green Onion, Carrots

Sesame Oil

Rice Vinegar, Brown Sugar, Soy Sauce, Lemon Juice

Ginger, to taste, Peanuts, to taste

Note: using whole wheat noodles, while a healthier option, does introduce a challenge: whole wheat spaghetti, like whole wheat rice, tends to drain all flavoring if sitting too long. To alleviate that, have the dressing on the side, or introduce the dressing right before serving. If healthier option is not desired, definitely go with your standard spaghetti.

Boil spaghetti noodles, only using salt. Do not use oil when cooking noodles or it should make it harder for sauces to stick to it. Drain and completely cool. While cooling, you may want to fluff the noodles so they don't stick or shape awkwardly.

Generously sprinkle sesame oil and hand toss until an even amount coats the noodles. Allow it to set.

For the chicken breast, we prefer to lightly season with salt and pepper only. We use a sous vide - prepare the chicken and cook at 135 F for 1 hour. After the hour, sear both sides quickly and allow it to rest.

After the chicken is cool to the touch, chop the chicken to the desired lengths - for serving at home, you may go longer strips, for lunches, you may need to go smaller, bite sized portions.

While the chicken is sous viding (?), julienne your red cabbage, green onion and carrots. I like bite sized portions for all.

The sweeter sauce is a mixture of 1 part rice vinegar, 1/3 part brown sugar,1/3 part soy sauce and a squeeze of fresh lemon. I prefer the vinegar to the salt and the sugar. Mix until thoroughly combined. Hold the sauce for now.

When ingredients are ready, mix the noodles with the vegetables and toss. Mix part of your sweet sauce, keeping in mind you have already infused your noodles with sesame oil...I found working with a small plate until a satisfactory flavor is found a good way to work.

When complete, layer your chicken upon the top or serve for your guests to decide. Definitely have the sweet sauce mixture available to taste - also plate ginger and peanuts to add different tones. Personally I like both, but others may reserve them.

Cherry Tomato Variety with Light Vinaigrette

Variety of Cherry Tomato, for color

Rosemary

Basil

Vinaigrette Dressing

Best served within a half day or up to plating, not allowing it to sit in the fridge too long.

Wash and select your cherry tomatoes for desired color on serving. We like to variate colors. Slice cherry tomatoes in half, if larger than a bite-ful, slice again.

Introduce a small handful of thinly sliced basil and rosemary - keeping in mind the rosemary can be very sharp and you don't want it to overpower the tomatoes. Basil is a nice complement that one shouldn't worry too much.

Lightly toss the whole affair with a light amount of vinaigrette dressing. It should only lightly coat the tomatoes and should not be dripping off the bite.

Serve with a sprig of rosemary for plating. Again, allow to chill, but not too many hours before serving.

Crispy Crostini with Prosciutto

Baguette, not more than a day's old

Butter

Cheese

Prosciutto

Cooking spray

Capers, to taste

Spray a baking sheet lightly. Cut 1" slices of the baguette, butter and place all on the baking sheet. Keep the bread apart of one another. Bake at 350 for 5-7 minutes, remove, add cheese and reintroduce to the oven for another 5 minutes. Remove and cover with aluminum foil. Once cool, you can store until ready to serve.

Serve crostini with prosciutto and capers.

The butter and the sharp accents of the prosciutto complement one another. The capers add a mild pickling / bitter - sometimes wanting when it the weather is overly warm.

Enjoy! ;)

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